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Tagliatelle with Wild Boar Ragout and Pecorino di Pienza


2 carrots, diced
1/2 small celeriac, diced
1 celery stalk, diced
1 onion, diced
1 parsnip, diced
1 garlic clove, minced
¾ cup (185 ml) extra virgin olive oil, divided
½ cup (125 ml) butter, cut in small pieces, divided
10 oz (300 g) cubed wild boar loin
1/3 oz (10 g) Guanciale bacon, julienned
Thyme and rosemary, finely chopped
1/3 oz (10 g) dry porcini mushrooms, soaked in hot water
1 ¼ cups (310 ml) red wine
1 2/3 cups (410 ml) veal stock
Salt and black pepper
Flour “00”
6 oz (180 g) fresh tagliatelle pasta
2 tbsp (30 ml) flat leaf parsley, chopped
Pecorino cheese



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